spatchcock chicken

Spatchcock Chicken on a Charcoal Grill

chicken

olive oil

Tablespoons Hey Grill Hey Signature Chicken Seasoning

Preheat grill to two-zone heating to 350 degrees F.

Spatchcock the kitchen by cutting out the backbone with sharp kitchen shears on both sides of the backbone.

Drizzle both sides with olive oil.

Season on both sides with Hey Grill Hey Signature Chicken Seasoning

Place chicken on indirect heat on the grill and cook for approximately 30-40 minutes or until the internal temperature reads 145 degrees F.

Transfer chicken to direct heat side of the grill. Skin side down if you want grill mark on the top of chicken. If you would like to keep your chicken intact, place it bone side down.

Grill on direct heat for 5-7 minutes, or until the internal temperature reads 160 degrees F.

Remove from heat to cutting board or serving platter and allow to rest for at least 10 minutes.

Serve!

https://www.youtube.com/watch?v=7OCxNTz2Dg0

Grilled Spatchcock Chicken is a delicious and juicy way to cook chicken. Just follow three simple steps: spatchcock, season, and grill, and you're on your way to a perfect weeknight dinner. RECIPE HERE: https://heygrillhey.com/spatchcock-chicken/

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LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

Grilled Spatchcock Chicken - How To

This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!

Spatchcock Chicken Recipe Video

4 1/4 lb whole chicken (*)

salt ((we used sea salt))

tsp black pepper

Tbsp unsalted butter (softened)

Tbsp olive oil (plus more to drizzle)

Tbsp parsley (finely chopped)

garlic

lemon

lemon juice

(plus

lbs medium red potatoes

carrots

Brussels sprouts (trimmed and halved)

(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.

Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.

In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.&nbsp;

Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.

Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.

Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**.&nbsp;Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!

Spatchcock Chicken

butter (unsalted, softened (1 stick))

poultry herb blend (chopped *)

garlic (minced)

tbsp lemon zest ((from 1 lemon))

tbsp smoked paprika

salt (or

½ tsp pepper (or

pan drippings

chicken broth (low sodium

cornstarch

Prepare oven and skillet: Preheat your oven to 425 F degrees. Spray a large skillet with cooking spray. See recipe notes if you don't have a large enough skillet.

Make compound butter: In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.

Spatchcock chicken: Place the chicken breast-side down and the legs towards you.&nbsp;Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.&nbsp;Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.

Season chicken: Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.

Apply compound butter: Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.

Bake: Place the chicken in the prepared skillet and bake uncovered for 45 minutes&nbsp;or until it registers 165 to 170 F on an&nbsp;instant-read thermometer. The time can vary if using a different size chicken.

Let chicken rest: Let the chicken rest at room temperature for about 15 minutes before carving it and serving.

Make gravy: To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.

https://content.jwplatform.com/videos/4VgvWA8u.mp4

This spatchcock chicken is flattened for uniform cooking, then flavored with garlic and herb butter and roasted to golden brown perfection. A spatchcocked chicken cooks faster than a traditional roast chicken, and comes out tender and juicy every time!

chicken (giblets removed)

recipe chicken brine (optional but highly recommended)

butter (softened)

salt (use 1 teaspoon if you're not brining your chicken)

pepper

thyme leaves (minced)

rosemary leaves (minced)

parsley leaves (minced)

Prepare the chicken brine according to recipe directions. Brine for 8 hours.

Remove the chicken from the brine.  Rinse the chicken with cold water and pat it dry.

Preheat the oven to 400 degrees F.

Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.

Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary and parsley.

Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter mixture under the skin.

Insert a probe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.

Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.

https://content.jwplatform.com/videos/5BxpmTRE.mp4

This spatchcock chicken is flattened for uniform cooking, then flavored with garlic and herb butter and roasted to golden brown perfection. A spatchcocked chicken cooks significantly faster than a traditional roast chicken, and comes out tender and juicy every time!

A simple spatchcock chicken recipe, seasoned with fresh thyme and lemon zest, along with helpful tips on how to roast a chicken. Removing the backbone and seasoning the chicken at least 12 hours ahead of cooking, ensures even cooking, moist chicken, and crisp chicken skin. This easy staple dish is a great addition to your weekly meal prep! 

Simple Spatchcock Chicken

black pepper

thyme

extra virgin olive oil,

Complete the day before roasting: In a small...

Complete the day before roasting: In a small bowl, combine the salt, black pepper, lemon zest, and fresh thyme. Rub the mixture together with your fingertips to infuse the salt completely. Remove the chicken from its packaging (discarding any excess liquid into the sink or trash) and place breast-side down (with the neck facing towards you) on a large cutting board. 

Using good-quality kitchen or poultry shears and holding the...

Using good-quality kitchen or poultry shears and holding the neck in one hand, cut along one side of the chicken spine, separating it from the ribs. Cut closely to the spine so that you do not remove any excess meat. Continue to cut about 3/4 along the spine on one side, repeat on the other side of the spine. Grip the spine for leverage and continue cutting on both sides to remove it completely. If you are having difficulty, rotate the bird so that the tail faces you and cut from the opposite side. 

Reserve the spine for homemade stock or a quick...

Reserve the spine for homemade stock or a quick pan jus. Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely. You might hear a slight crack. The legs and breasts should lay completely flat. Pat the chicken dry with paper towels on both sides.

Season the chicken evenly and liberally on both...

Season the chicken evenly and liberally on both sides with the salt mixture, both on top of the skin and under the skin on both the legs and breasts by gently lifting the skin (being careful not to tear it). Place the chicken, breast side up, on a wire rack set within a half sheet pan - or other suitable rimmed dish that can fit within your refrigerator. Transfer seasoned chicken to the bottom shelf of your fridge (be sure it is not touching other fridge items) and refrigerate, uncovered, for at least 12 hours or up to a full day.

To roast the chicken: Remove the chicken from...

To roast the chicken: Remove the chicken from the fridge and allow to sit out at room temperature for an hour before roasting. This allows the chicken to come to room temperature, and will ensure it cooks more quickly, evenly, and will promote even browning and crisping of the skin. Preheat the oven, with a rack in the upper-middle position, to 425 degrees Fahrenheit. Note: If you have a convection oven setting, I encourage you to use it - convection cooking uses a fan to evenly distribute hot air throughout the oven and promotes more even roasting/browning, particularly for meat. 

Transfer the chicken, breast side up, onto a...

Transfer the chicken, breast side up, onto a wire rack set within a clean, room temperature sheet pan. Tuck the wings under the breasts. Brush the chicken on all sides, with extra virgin olive oil. Roast for about 45 to 50 minutes, or until the juices run clear when you cut between the leg and the thigh, the bird is evenly golden brown, and the thickest part of the breast reads 157-160 degrees F on an instant thermometer. The temperature of the chicken will increase as it rests as much as 10 degrees, so you do not want to remove the chicken any later, or the chicken breast will begin to dry out. During roasting, I like to rotate the pan once or twice during roasting to ensure even browning. 

Allow the chicken to rest for at least...

Allow the chicken to rest for at least 15 minutes before carving – slice away the legs. Then remove the entire breasts from the breast bone. Store for meal prep or slice against the grain and serve immediately.

Spatchcock Chicken is so easy to make, and turns out juicy and tender!

chicken seasoning

salt and pepper

½ pounds chopped red or yellow potatoes (or baby potatoes)

Italian seasoning

salt & pepper (to taste)

Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.

Remove neck and giblets from the cavity if they are included.

Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).

Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.

Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.

Roast the chicken for 45-50 minutes or until it reaches 165°F.

Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time. We&#039;re giving you step by step instructions so you can spatchcock your chicken like a pro!

chicken ((3-4 pounds))

buttermilk

salt

garlic (,

red potatoes (, 1-inch chunks)

carrots (, 1-inch chunks)

yellow onion (, 1-inch chunks)

Using a clean surface, lay bird breast side down and identify the spine.

Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.

Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay more flat.

Add the spatchcock bird to the buttermilk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

Pre heat the oven to 400 degrees Fahrenheit. Remove bird from brine and discard the brine.

Place the bird on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don&#039;t stick up and burn.

Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about one hour. Actual cooking time will depend on the size of your chicken. Use a meat thermometer to ensure accuracy.

Let chicken rest for 10 to 20 minutes before carving.

How to Spatchcock Chicken

Use a large container that can fit the entire chicken submerged in liquid. In the container, stir together buttermilk, kosher salt, pepper, and granulated garlic. Stir to combine.

Buttermilk Brine

Smoked Spatchcock Chicken

avocado oil or olive oil

onion powder

teaspoon garlic powder

paprika

cumin

Prepare the rub by combining the onion powder, garlic powder, paprika, thyme, salt, cumin, and pepper. Set aside.

Remove the bag of giblets from the chicken (if included) and discard or reserve for another use. Pat the chicken dry with paper towels.

Place the chicken breast-side down on a cutting board. Using kitchen shears or scissors, cut along one side of the backbone from tail to neck. Rotate the chicken 180 degrees and make another cut along the other side of the backbone. Remove the backbone and discard (or reserve for another use like soup or bone broth).

Using your hands, separate the two sides of the back and press down firmly with your palms to flatten. With the breast side facing up, tuck the wing tips up and over themselves to secure them.

Rub the skin with the oil then season the entire chicken with the rub.

Place the chicken breast side up on the grill grate over indirect heat. Cook for 45-50 minutes or until an instant-read thermometer or temperature probe inserted into the thickest part of the breast registers 165°F. Remove chicken to a clean platter or baking sheet. Tent loosely with foil and allow to rest for 10 minutes before serving. 

Forget run-of-the-mill sausages and and burgers – light the barbecue for Tom Kerridge's spiced spatchcock chicken. You can also cook it in the oven

Spatchcock gochujang chicken

ginger beer (optional)

spring onions,

coriander, leaves picked

sesame oil,

tbsp gochujang paste

garlic cloves, finely grated

ginger,

soy sauce

tbsp rice wine vinegar

tsp fish sauce

golden caster sugar

Put the chicken on a board breast-side down with the legs facing you. Using kitchen scissors or poultry shears, cut along either side of the backbone and remove it (freeze it to use for stock). Open the chicken out, turn it over and push down the breastbone to flatten. Cut a few slashes in the legs and thighs.

Whisk the marinade ingredients together. Reserve 2 tbsp and rub the rest all over the chicken, working it under the skin. Cover and chill for at least 1 hr or overnight.

Light the barbecue, stacking the coals on one side. When the flames have died down and the coals are ashen, lay a flameproof foil tray or old roasting tin over the empty side and pour in the ginger beer or 100ml water. Set the grill on top. Place the chicken skin-side up on the grill, cover with the lid and cook for 45 mins. Baste with the reserved marinade, then re-cover and cook for 5 mins more. Move the chicken to the hotter side of the barbecue for 5 mins to char the skin a little, being careful not to burn it. The chicken is ready when the legs pull away easily and a digital probe thermometer inserted into the thickest part of the thigh and breast reads 70C. Lift onto a board, rest for 10 mins then scatter over the spring onions and coriander. Drizzle with sesame oil.

Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together

Barbecued Thai chicken

chicken (about 1.5kg), spatchcocked

lemongrass

tsp black peppercorns

coriander stalks

lime

tbsp Thai fish sauce

brown sugar

metal skewer

Crush the peppercorns using a pestle and mortar, then add the garlic and crush again. Add the coriander stalks and chopped lemongrass, and bash to a rough paste. Stir in the lime juice, fish sauce and sugar and mix until the sugar dissolves. Poke a metal skewer through the leg and breast on either side of the chicken (see our video on how to spatchcock a chicken), then replace with a lemongrass stalk. Sit the chicken in a dish and pour over the marinade – squelch it around so the bird is completely coated, then cover and chill in the fridge for as long as possible or overnight.

Remove the chicken from the fridge an hour before cooking. Set a lidded barbecue up for indirect cooking with a foil drip tray on the coal-free side. When the coals are very hot, lay the chicken, bone-side down, over the coal-free side, with the legs closest to the coals.

Cover with the lid and arrange the vents for maximum air circulation. Cook the chicken for 50 mins-1 hr until a thermometer reads 70C (or a little higher) when stuck into the thickest part of the thigh or the juices run clear. Poke the coals about so they flare up again, then, using a pair of tongs, carefully flip the chicken, so it’s skin-side down over the coals. Cook until the skin has browned and the thermometer reads 75C. Lift onto a board, leave to rest for 10 mins, then remove the lemongrass and carve.

Smoked Spatchcock Chicken is incredible juicy and moist with a faster cooking time and lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke! The low, slow heat and wood smoke make the most mouthwatering, gorgeous chicken you have ever seen!

Kosher salt

onion salt

garlic powder

cinnamon

cayenne

Place the bird breast-side down with the legs pointing toward you. Use kitchen shears to cut down both sides of the backbone through the ribs to remove the spine.

Open up the chicken and use a sharp knife to cut a slit through the cartilage in the center of the chicken near the breastbone. Flip the chicken over and press in the middle to lay it out flat.

Rub the chicken all over with the oil. Combine the dry rub ingredients and rub a liberal amount all over both sides of the chicken.

To spatchcock the chicken

Preheat Traeger grill to high heat of around 400 degrees F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Grill on high for 30 minutes, then turn temperature down to 325 degrees F for the remaining time it takes for the chicken to reach an internal temperature of 165 degrees F.

Remove from grill and let rest for 15-20 minutes before slicing and serving.

Fast Method: High Heat (around 1 hour)

Preheat Traeger grill to between 225 and 275 degrees F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Smoke for 3-4 hours until the chicken reaches an internal temperature of 165 degrees F.

Slow Method: Low Heat (around 3-4 hours)

Want an evenly cooked juicy and tender bird? Smoking a spatchcock chicken is the ONLY way to go. Perfect every time!

Smoked Spatchcock Chicken (Crispy Skin)

lb roaster chicken (giblets removed)

tbsp black pepper

tsp sea salt

cayenne pepper

Pre-heat smoker to 225°F.

Remove giblets from inside of roaster chicken and rinse bird with fresh water.

With breast side down, cut on each side of backbone with poultry shears to remove the backbone.

Turn chicken over, breast side up, and push down on the breasts with the palm of your hand firmly. This should break the breast bone allowing chicken to lay flat. Using your fingers, loosen the skin from the breast meat.

Dry chicken with paper towels and then coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat.

Season bird with rub seasoning everywhere you put olive oil.

Lay chicken directly on grill rack breast side up and smoke for 45 minutes. Turn up temperature to 425°F and cook until the internal temperature is 165°F when checked with an instant read thermometer, about another 45 minutes.

Let rest 10-15 minutes and serve.

Spatchcock chicken is made by removing the backbone before roasting so you can cook it in less time and keep the chicken ultra moist and delicious!

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